Disneys Blue Bayou Potatoes

I don’t think I have posted this recipe yet, have I?

It was a lovely spring day in Southern California and we were at the “happiest place on earth”.

We were having a cozy meal at the Blue Bayou restaurant, the one where you can watch the gondolas, okay, boats, glide by on their way through the Pirates of the Caribbean ride. From your candlelit table you can hear the “frogs and crickets” in the perpetual night of the Bayou swamp.

And the occasional screaming as the boat’s head down the falls where “Dead men tell no tales”.

I wish I could tell you what I ordered to eat that day. I only remember the one thing.

The potatoes.

Scallopy-gratiny potatoes.

Flavorful-tender potatoes.

I ate mine,  moaning with each bite. Heavenly. Then I glanced around, distracted hubby and ate his.

Then I start looking around at the tables near me. Are they busy watching the boats go by?

I could have gotten myself thrown out of the happiest place on earth if I wasn’t careful. Instead dear hubby asked if we could have the recipe for the potatoes. I thought “no way, they won’t part with that”. But the cook came out and introduced himself, then said he would gladly email me the recipe.

And he did!

And  now I share with you.

Au Gratin Potatoes Disneyland Resort®

Chef Moises Carranza

Ingredients

1 ea  Brown Onion Julienne

1 T  Butter

3 lbs  Peeled and Thin Sliced Potatoes

2 Cups Heavy Cream

1 T   Salt

1/8 T  Fresh Ground White Pepper

¼ T    Fresh Thyme Leaves

2 T   Garlic Finely Chopped

1/8 cup Jalapeno Pepper (canned)

1/8 tsp Chicken Base (chicken bouillon cubes)

1/2 cup Grated Parmesan Cheese

Preheat oven to 350 F

Saute onions with butter until caramelized. Mix sliced potatoes, and caramelized onions and put in a buttered baking dish. Mix cream, garlic, salt, white pepper, jalapenos, chicken base and thyme leaves and blend until smooth. Pour blended mixture over potatoes and onions, mix and cover. Bake for 2 hours or until potatoes are tender. Remove potatoes from oven and sprinkle with parmesan cheese.

Then invite over Mickey and Minnie and maybe Goofy to share with you. Since this is supposed to be the deep, deep, ever so deep south, maybe serve with crawdads or hushpuppies.

Oh and thank you Moises!

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9 Comments (+add yours?)

  1. Correna
    Nov 17, 2012 @ 08:47:45

    Now this sounds good. I am going to have to make it. I dont use bouillon cubes tho, is there a way to substitute it? I enjoy your blog and dont visit enough, but I will. Thanks for stopping by my blog. Have a great day.

    Reply

  2. bakermom
    Nov 17, 2012 @ 08:59:48

    Hi there Correna. I wondered too, since I dont always have the cubes. In fact, rarely do. I have a jar of refridgerated condensed chicken stock I use sometimes. You can get little tubes of chicken flavoring. other than that, I would have to say skip it. The only other thing I can think of is maybe cook down some chicken broth until it is pretty condensed and just add it to the cream. Maybe just a couple of Tbsp. since it will not be as strong as the cubes. Good luck! I cant wait to make this again since it has cooked off.

    Reply

    • Correna
      Nov 17, 2012 @ 20:42:15

      Thanks for answering me, I appreciate it. Well, it is only 1/8 tsp, maybe I will just leave it out or I also thought I could maybe try using onion soup mix instead of the chicken, I have a recipe for it without any bouillon. I will post it here for you in case you would like it too.
      Onion Soup Mix
      2/3 cup dried, minced onion
      3 teaspoons parsley flakes
      2 teaspoons onion powder
      2 teaspoons turmeric
      1 teaspoon celery salt
      1 teaspoon sea salt
      1 teaspoon sucanat (or sugar if you prefer)
      1/2 teaspoon ground pepper
      Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
      Use 4 Tablespoons Onion Soup Mix in a recipe in place of 1 packet of onion soup mix.
      Might be good in your recipe, I think I may try it tho.
      Have a great day! and thanks again.

      Reply

  3. lilian
    Apr 01, 2013 @ 20:25:55

    i followed the recipe almost to the letter and they came out great! I might recommend a smidge more chicken base, and I used a total of 4 tbsp of butter (about 3 to carmelize the onions, and 1 to butter my baking dish). You will love them!

    Reply

  4. Vcllist
    Apr 16, 2014 @ 18:15:45

    Oooh I am so happy to find this, I tasted these potatoes last week and cannot stop thinking about them! Seriously the best potatoes I’ve ever had, and i adore potatoes.

    For those asking about chicken base, there is a brand called “Better than Bouillion” that is more like a paste that is great. I use the no-chicken chicken version since I’m a vegetarian, but of course they have meatly versions as well.

    So excited to make this at home!

    Reply

  5. Ginger Tingey
    Apr 25, 2014 @ 16:09:52

    Just a crazy question. Do your capital T’s mean Tablespoon? So it really calls for 1 Tablespoon of salt? please inform
    thankyou

    Reply

    • bakermom
      Apr 25, 2014 @ 18:07:08

      hello Ginger. Yes, the cap T’s are Tablespoons. In my earlier days I was too lazy to write the whole abbreviation Tbsp. 1 Tablespoon of salt does seem a lot. But as I cannot find my original copy of the thing, I would say use your best judgment. I think 1 tsp. would be small for this dish, but then cheese is salty. The point of me writing these recipes here, besides the sharing aspect, is that, when I lose the recipe, I can always come here and find it. So all my favorites have to come here. Hopefully I copy them correctly. It is easier to add salt later than remove it, but I really cannot remember how much I usually put in. Sorry.

      Reply

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